Cottage Cheese with Sautéed Spinach and Tomatoes

Ingredients

• Low-fat cottage cheese 150 g
• Fresh spinach 80 g
• Cherry tomatoes 50 g
• Olive oil 1 tsp
• Garlic 1 clove

Method

1. Prepare Ingredients. Start by washing the fresh spinach leaves thoroughly under cold running water to remove any dirt or grit. Pat them dry gently with a clean kitchen towel or use a salad spinner. Next, wash the cherry tomatoes and cut them in half. Peel and finely mince one garlic clove.
   Tip: Dry spinach well to avoid excess water when sautéing.
2. Heat Olive Oil and Sauté Garlic. Place a non-stick skillet or frying pan over medium heat. Add 1 teaspoon of olive oil and let it warm for about 30 seconds. Add the minced garlic and sauté gently for about 1 minute until fragrant but not browned, as burnt garlic tastes bitter.
   Tip: Keep stirring garlic to prevent burning.
3. Add Spinach and Tomatoes. Add the fresh spinach leaves to the pan with the garlic. Stir gently to coat the spinach in the oil and garlic. Add the halved cherry tomatoes. Cook for about 3-4 minutes, stirring occasionally, until the spinach wilts and the tomatoes soften slightly.
   Tip: Cook until spinach is just wilted to keep its vibrant color and nutrients.
4. Assemble the Dish. Transfer the sautéed spinach and tomatoes to a serving plate. Spoon the 150g of low-fat cottage cheese next to or on top of the vegetables. Optionally, season with a pinch of salt and freshly ground black pepper to taste.
   Tip: Serve immediately for the best flavor and texture.

Pro tips

• Use fresh spinach for better flavor and nutrition compared to frozen.
• If you want extra flavor, sprinkle some fresh herbs like basil or parsley on top before serving.